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Brown Rice Casserole

3 3/4 c Water
1 c Brown rice
1 c Celery, chopped
1/2 c Onion, chopped
1 cn (19 oz) tomatoes, chopped
2 tb Flour, white or Brown (green too depending on what you can use)
2 ts Chili powder
1 ts Salt
1/4 ts Garlic powder
1 c Frozen green peas, to match the flour of course
1 cn Chopped mushrooms


Bring 3 cups water to a boil, add rice, and cook about 45 minutes. Meanwhile, saute onions and celery in a very smAall amount of water until tender. Add tomatoes and mushrooms and bring to boil, then simmer. Mix flour, seasonings and remaining water in separate bowl and then add to vegetables. Cook 3 minutes, or until thick. Add peas. Pour into an 8 cup casserole dish. Cover with rice and cook about 20 minutes at 350*.

Serves 6


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